Creamy Mexican Corn Dip

I made this at Christmas this year and loved it.  I have since made it at a number of gatherings and have been asked for the recipe every time without fail.

INGREDIENTS:

2 cans white and yellow corn ( or one can white and one can yellow) - drained
1 can rotel - drained
1 8 oz cream cheese - dice and soften
1/2 teaspoon chili powder
1/2 teaspoon garlic powder 

1/2 teaspoon salt

1/4 teaspoon black pepper
Cilantro - chopped - add to taste

DIRECTIONS:
Drain corn into colander and rinse off canning liquid.  Then add Rotel to drain in colander but don't rinse.  Cut up cream cheese into chunks and add all into bowl including spices and chopped cilantro.  Microwave for 2 minutes to heat cream cheese.  Mix well and pour into sprayed 9 x9 baking dish.  Bake at 350 for about 30 minutes.  Can also be added into small crock pot instead.  Cook on high until cream cheese melts, reduce to low and mix well.

 

*receipe found at dishinanddishes.com

Two Layer Greek Dip

8 ozs plain yogurt

8 ozs cream cheese (not spreadable)

8 ozs feta cheese (drained and crumbled)

2 cloves garlic cloves (crushed)

salt & pepper to taste

1/2 cup english cucumber (peeled and diced)

1/2 Cup plum tomatoes (roma, seeded and chopped) - I used Red Pepper instead

1/4 Cup green onion (chopped)

4 ozs black olive (I left them off)

black pepper (taste) 

 

	In a food processor, process the yogurt, softened cream cheese, feta cheese, garlic, and salt and pepper to taste; mix until smooth.
	Spread mixture into a shallow serving or baking dish. Cover, and refrigerate for 3 hours, or overnight.
	To serve, scatter cucumber, tomatoes, green onion, and sliced olives on top, and season with pepper add desired. Serve with pita, crackers or veggies

 

Edamole

3/4 cup frozen edamame, thawed & shelled
3 tablespoons water
1/2 a ripe avocado
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon hot pepper sauce
1 garlic clove, halved

Combine all ingredients in a food processor & process until smooth.

Cover & chill. Serve with raw veggies or whole wheat pita.

Char's Dill Dip & Dressing

We had a number of people over for the Bachelor Finale so I made a cheese and meat tray as well as veggies and dip. We all know that veggies are only as good as the dip that goes along with them. This one is my favorite. I use it as a salad dressing as well. TD, this one is for you.

1 Cup Sour Cream
1 Cup Mayo
1 Clove garlic, minced (you can use dehydrated too if you want)
1-2 Tbsp dried dill weed (fresh is even better)
2 tsp Dijon mustard
salt and pepper to taste.

Mix all the ingredients together and chill in the fridge.